• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low. Cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, combine shredded cabbage mix and caesar dressing (see ingredients) in a medium bowl. Season with salt and pepper. Set aside. • Halve cherry tomatoes. • In a second medium bowl, combine tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead and help combine the ingredients for the slaw and the salad!

• In a third medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat. Add BBQ sauce and a splash of water, turning beef to coat. TIP: Cooking the beef in batches over a high heat helps it stay tender

• Divide garlic rice between bowls. • Top with caesar slaw, tomato salad and smokey beef. • Tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by tearing over the coriander!